Contribution of sulfur‐containing compounds to the colour‐inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates

Huang, Meigui; Liu, Ping; Song, Shiqing; Zhang, Xiaoming; Hayat, Khizar; Xia, Shuqin; Jia, Chengsheng; Gu, Fenglin

doi:10.1002/jsfa.4240

Cited by 60 publications

(42 citation statements)

References 34 publications

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“…MRPs can also provide distinctive flavor attributes. Strong umami, mouthfulness, continuity, meaty attributes have been demonstrated in cysteine-xylose-soybean peptide model system, as mentioned in our previous study (Huang et al 2011). Ogasawara et al (2006a, b) showed that the Maillard peptides with a molecular weight of 1,000-5,000 Da generated during the ageing of soybean paste affected not only the basic taste qualities but also enhanced mouthfulness and continuity.…”

Section: Introductionsupporting

confidence: 74%

“…Soybean protein isolate (867 g protein.kg Preparation of Maillard reaction products by gradient temperature-elevating method (MRP-60) and isothermal method (PXC and PX) Soybean peptide (1 g) prepared according to the method of Huang et al (2011) and xylose (0.15 g) was suspended in 10 ml de-ionized water. pH was adjusted to 6.5.…”

Section: Methodsmentioning

confidence: 99%

“…To evaluate the taste characteristics of MRPs, the sensory evaluation was performed on MRPs according to the method of Huang et al (2011). The panel was composed of eight trained assessors aged between 23 and 49 years from the School of Food Science and Technology, Jiangnan University (Wuxi, China).…”

Section: Sensory Evaluationmentioning

confidence: 99%

“…Volatile compounds determined by headspace solid phase microextraction/gas chromatography/ mass spectrometry (HS-SPME/GC/MS) Volatile compounds were determined according to the method of Huang et al (2011). The analyses were performed using a gas chromatograph/ mass spectrometer (Finnigan Trace GC/MS, Finnigan, California, USA) with DB-Wax capillary column (30 m×0.25 mm×0.25 μm; J&W Scientific, Folsom, CA, USA).…”

Section: Determination Of Reducing Powermentioning

confidence: 99%

“…In our previous study, we reported the inhibiting effect of cysteine on color formation and the relationship between volatile compounds and the antioxidant activity of the corresponding products (Huang et al 2011), but the application of isothermal method is still limited in production of desirable light-colored products for the industrial application. Based on the interaction between amadori compounds and cysteine in soybean-xylose Maillard reaction system, a novel gradient temperature-elevating Maillard reaction was developed for effective production of light-colored MRPs (Huang et al 2012).…”

Section: Introductionmentioning

confidence: 99%

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Comparation sensory characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs by novel gradient temperature-elevating and traditional isothermal methods

2013

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A novel gradient temperature-elevating Maillard reaction was developed to effectively produce light-colored MRPs. The main purpose of the present study was to compare the color, taste characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs prepared by the novel gradient temperature-elevating and traditional isothermal methods. The product prepared from soybean peptide, Dxylose and L-cysteine by gradient temperature-elevating method was termed MRP-60. Isothermal method was used to produce light and dark colored MRP, called PXC and PX, respectively. MRP-60 has not only the lowest brown intensity (A420, 0.088), also the highest overall acceptability taste from sensory evaluation. MRP-60 showed the lowest bitterness which could be attributed to the lowest content of bitter amino acids (1.48 mg/ml); MRP-60 also showed indistinctive mouthfulness compared with PXC which elucidated by the percentage of compounds with a molecular weight of 1,000-5,000 Da (15.03 %) and high antioxidant activity. Then, the MRPs prepared by gradient temperature-elevating method successfully attain desirable taste and high antioxidant activity.

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Section: Introductionsupporting

confidence: 74%

Section: Methodsmentioning

confidence: 99%

Section: Sensory Evaluationmentioning

confidence: 99%

Section: Determination Of Reducing Powermentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Comparation sensory characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs by novel gradient temperature-elevating and traditional isothermal methods

2013

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Preparation of microcapsule antioxidative wall materials of pine nut oil by the Maillard reaction

2019

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BACKGROUND Maillard reaction products contribute to the amelioration of the biological functions or physical properties of foods and can be used to make dependable antioxidant wall materials for microcapsules of pine nut oil. The present study aimed to analyze the effects of temperature on the Maillard reaction of dry heat processes using gelatin/gum arabic (GE/GA) or gelatin/gum arabic/maltodextrin (GE/GA/MD) models and the products of the Maillard reaction as encapsulants to protect pine nut oil, as well as to evaluate the characteristics of the microcapsules. RESULTS The grafting degree of the product increased with the temperature increments during the Maillard reaction. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis showed that the polysaccharide covalently linked to the protein. The antioxidant capability of the Maillard products at 80 °C was the highest. The 2,2‐diphenyl‐1‐picrylhydrazyl radical‐scavenging activity, lipid peroxidation‐inhibiting activity and reducing power of the GE/GA/MD model were higher than those of the GE/GA model. With in vitro digestion of Maillard products, GE/GA/MD pine nut oil microcapsules exhibited greater oil release in artificial gastric and enteric juices. Microencapsulated pine nut oil had more stable oxygen, which protected the oil, compared to unencapsulated pine nut oil. CONCLUSION Temperature affects the degree of the Maillard reaction on GE/GA and GE/GA/MD models. © 2018 Society of Chemical Industry

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Inhibiting the color formation by gradient temperature‐elevating Maillard reaction of soybean peptide‐xylose system based on interaction of l‐cysteine and Amadori compounds

Huang

Zhang

Karangwa

et al. 2012

Journal of Peptide Science

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Light color and savory flavor enhancer are attractive for consumers and food producers. The effect of addition time of l‐cysteine on inhibiting color formation was investigated in soybean peptide‐xylose system, and the possible pathway was explored. Once dicarbonyl compounds were formed during the Maillard reaction, the addition of l‐cysteine had no color‐inhibiting effect; if l‐cysteine was added immediately after the Amadori compound was formed, the extraordinary color‐inhibiting effect was observed. Therefore, an improved way to inhibit color formation was proposed on the basis of the interaction of l‐cysteine and Amadori compounds by controlling the addition time of l‐cysteine through gradient temperature‐elevating Maillard reaction. The system was heated at 80 °C for 60 min to form Amadori compounds, followed by the addition of L‐cysteine, and the temperature was raised to 120 °C and held for 110 min. Compared with traditional products, the lightest color product was found desirable by GC/MS analysis and sensory evaluation. The novel method proposed can be a guide for the industrial preparation of light‐colored products. Copyright © 2012 European Peptide Society and John Wiley & Sons, Ltd.

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Contribution of sulfur‐containing compounds to the colour‐inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates

Cited by 60 publications

References 34 publications

Comparation sensory characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs by novel gradient temperature-elevating and traditional isothermal methods

Comparation sensory characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs by novel gradient temperature-elevating and traditional isothermal methods

Preparation of microcapsule antioxidative wall materials of pine nut oil by the Maillard reaction

Inhibiting the color formation by gradient temperature‐elevating Maillard reaction of soybean peptide‐xylose system based on interaction of l‐cysteine and Amadori compounds

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